Hello, meet my new favorite breakfast dessert of the holidays… isn’t she a beaut? And would you believe me when I told you that this Gingerbread Streusel Bundt Cake has less than 9 ingredients?

This time of year, I’m always straddling my desire to lean into the handmade vibes that bring up all those holiday fuzzies… and at the same time, not overcommit to baking projects that are going to take too much time away from my kids or get in the way of me lounging in front of the fire in my PJ’s (#priorities.) This cake checks all the boxes. Its warming spices give off made-from-scratch vibes, but it leverages the genius that is my favorite baking mix. Simple Mills Pumpkin Muffin and Bread mix is the foundation for this cake, and after mixing it up, all that’s left for me to do is add the simplest streusel and glaze, and I’ve got a holiday masterpiece that looks super profesh for holiday parties.

The next most awesome thing about this cake is that it’s grain-free and only has 6 grams of sugar per serving. The holidays are not the time to avoid a few indulgences, but I love that all my friends and family can dig into this dessert no matter what their dietary restrictions may be. And this is why Simple Mills is my go-to for baking mixes all year round: their products are built on the belief that nourishing our bodies with wholesome, unprocessed foods makes us feel our most vibrant selves. There’s nothing artificial, I recognize everything on the box, and that’s something I want for my family and me throughout the holidays and beyond.

This glaze couldn’t be simpler: whisk together confectioner’s sugar (I used Swerve, which is an all-natural sweetener that doesn’t add calories or sugar) with milk until it’s a pourable consistency, then drizzle over the cooled cake and let it set.

Is it possible to fall in love with a bundt pan? Because I’ve fallen hard for this one. It’s a larger 10-cup capacity pan, so I used 2 boxes of mix and it was perfect. That said, if you want to make a smaller, equally delicious cake: use 1 box of mix, halve the rest of the ingredients, and pour them all into a smaller capacity bundt or loaf pan. It’ll turn out great — just reduce the cook time by about 20 minutes, and start checking doneness earlier by testing with a knife or wooden skewer.

I’ve mentioned to y’all before that I order all my healthiest ingredients from Thrive Market, and there are a few other Simple Mills products that always make it onto my regular shopping list:

Pancake and Waffle Mix – It’s made with almond flour, coconut flour and coconut sugar for super nutrition and lower glycemic impact.

Grain-Free Brownie Mix – Also made with almond and coconut flour, it’s rich and fudgy and sacrifices zero flavor.

Chocolate Chip Cookie Mix – Adam is a CC Cookie fanatic, and since there’s no way I can curb his addiction, at least I can feed it with this grain-free, paleo-friendly version. You’re welcome, babe.

I know, I included a lot more photos than I usually do for a recipe, but I just couldn’t help myself. It’s a showstopper, and this cake will making a stunning centerpiece to multiple holiday gatherings this season. Just invite a few peeps for coffee and slices of this bundt, and that, my friends, is how holiday memories are made. Scroll on for the recipe…

Gingerbread Streusel Bundt Cake

Serves 12

ingredients


For the streusel:

  • 2/3 cup brown sugar (I used Swerve)
  • 1 cup almond flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 tablespoons butter, cold, cut into 1" pieces
  • 1/2 cup toasted pecans, chopped

For the cake:

For the glaze:

  • 1 1/2 cups confectioners' sugar (I used Swerve) sifted to remove any lumps
  • 3 to 4 tablespoons milk, almond milk, or water
instructions


For the streusel:

  1. In a medium bowl, combine the sugar, flour, cinnamon and salt.
  2. Using your fingers, rub in the butter until the mixture is damp and crumbly. Stir in pecans and set aside.

For the cake:

  1. Preheat the oven to 350 degrees.
  2. Whisk together the eggs, water, and oil.
  3. Add bread mix, ginger, and vanilla and whisk just until blended.
  4. Spray a bundt pan with nonstick spray, then add half of the streusel in an even layer on the bottom of the pan. Top with half the cake batter, spreading evenly. Add the remainder of the streusel in an even layer, then top with the rest of the cake batter.
  5. Bake for one hour or until the edges of the cake are pulling away from the sides of the pan.
  6. Cool for 15 minutes, then remove from pan and let cool completely.

For the glaze:

  1. Place the powdered sugar in a medium bowl and slowly stir in the milk, a little at a time, to make a smooth, pourable glaze. Drizzle over the top of the cake and let set up.
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Photography

Hannah Zahner